“Flor. | born to be wine” a Milan, tra la Darsena e i Navigli, in Via Vigevano 6, le parole d’ordine sono: Wine Naturale e Cucina in Vasocottura. Da una visione di Giuseppe Rizzo e Federico Fiori; quando il digital incontra l’agricoltura.
It was a tiptoe entrance that of Flor. in the panorama of the offer of natural wine And Kitchen in the panorama of restaurants in MilanYet the project – which opened in November at number 6 Via Vigevano – confidently demonstrates its focus on the two essential cards to make a difference: research and quality. Flor. is a bistro where they find space beyond 300 bottles of natural wine – between well-known names and curious novelties – a careful selection of cold cuts and cheeses (Italian and foreign) prepared in front of you and designed for an aperitif and still delicious regional Italian dishes cooked in jars for those who want to stay beyond the first glass.
Flor. It is characterised by an immediate and spontaneous soul and for this reason as a place capable of being a meeting point and above all a point of comparison on world of wine and on food, natural and ethical of course. Not just a wine bar, a bar, or a simple aperitif, Flor. is the rebirth of the neighborhood shop And for this reason, plans are already underway to open a second, larger store in a residential area of northern Milan. The project includes openings in major Italian cities: Verona, Florence, and Genoa, to name a few.
Born from the meeting of two personalities and professionalisms that were almost at opposite poles, Joseph Rizzo on the one hand, with his ten-year experience in the digital field (Groupon, trovaprezzi -Gruppo Mutuionline-) and a great passion for natural wine, and Federico Fiori on the other hand, who has made the production of natural wine his profession, investing in recent years in the creation of his own wine label, Flor. It appears by its nature to be a spaceor kaleidoscopic and dynamicEven more so if you consider the staff chosen to handle the selection and offering of products: Antonio Intelisano former sommelier of La Capinera of Taormina, Emanuele Romanelli former Food and Beverage Manager at Panifici Longoni And Carmine Colucci former Chef de Rang Space Niko RomitoDifferent but perfectly complementary stories and skills to create a close-knit team capable of proposing a new concept that aims to to bring an ever wider audience closer to the world of natural wine and artisanal products not only through their direct consumption but also through their communication.
From Flor. A packed calendar of events, courses, tastings, and themed masterclasses has already been planned to engage both novices and experts in a place that is not only a place for wine tasting, but also a place for storytelling and experience. All this without neglecting the digital presence, a true channel of immediate communication, for a Flor. that is constantly updated and "buzzing." Indeed, if “the flower” In technical jargon, it's the layer of yeast that forms spontaneously in unfilled barrels, a kind of veil under which the wine ages and transforms over time. Flor will thus become an incubator and promoter of increasingly conscious and responsible consumption of products that respect nature, are good for our health, and are fun to drink.
